Save With a deep chocolate flavor and irresistibly gooey centers, these double chocolate chip mini bundt cakes are pure joy for any chocolate lover. Baking these always fills my kitchen with warmth, and their dainty look makes them perfect for gifting or sharing at gatherings.
I baked these for my best friend's birthday and she said they were the best chocolate treat she has ever had. Now I make them for every holiday because everyone requests them by name.
Ingredients
- All purpose flour: ensures a sturdy yet tender crumb choose unbleached for best texture
- Unsweetened cocoa powder: delivers deep chocolate flavor Dutch process creates a darker color and smoother taste if available
- Granulated sugar: brings sweetness and helps create a moist cake texture look for pure cane sugar if you can
- Brown sugar: boosts moisture and adds subtle caramel notes
- Baking powder: powers the rise check freshness for light cakes
- Salt: balances the sweetness use fine sea salt for even mixing
- Unsalted butter: gives rich flavor and moisture always bake with real butter at room temperature
- Sour cream: adds tang and keeps cakes incredibly soft use full fat for best results
- Large eggs: bind the mixture and create structure go for fresh local eggs if possible
- Vanilla extract: intensifies all the flavors opt for pure vanilla if you can splurge
- Mini chocolate chips: dot every bite with melty chocolate bittersweet or semisweet both work beautifully
- Heavy cream: is essential for the glaze's silkiness
- Powdered sugar: sweetens and smooths out the glaze sift it for lump free topping
Instructions
- Prep the Pan:
- Thoroughly grease every indentation of your mini bundt pan using melted butter or baking spray. Take your time with this to prevent any sticking even in the ridges.
- Mix Dry Ingredients:
- In a large bowl whisk together the flour cocoa powder granulated sugar brown sugar baking powder and salt until fully combined and lump free. This step ensures an even crumb and consistent rise.
- Cream Butter and Sugar:
- With a hand mixer or stand mixer cream the softened butter with the sugars for about three minutes until pale and fluffy. Scrape the bowl regularly for smooth mixing. Creaming traps air that lightens the cakes.
- Add Eggs and Flavor:
- Beat in eggs one at a time ensuring each is fully incorporated before the next. Stir in the vanilla extract. The batter should look silky and glossy.
- Incorporate Sour Cream:
- Mix in the sour cream gently at low speed just until blended. This keeps the crumb extra soft and helps avoid overmixing.
- Combine and Add Chocolate Chips:
- Add the dry mixture in two parts alternating with the remaining ingredients. Fold in the mini chocolate chips last so they stay evenly dispersed and do not sink.
- Fill and Bake:
- Spoon the batter into each mini bundt cavity filling only two thirds full so there's space for a rise. Smooth the tops lightly with a spatula. Bake at 350F for about sixteen to eighteen minutes or until a tester comes out almost clean with just a few crumbs.
- Cool and Remove:
- Let cakes cool in the pan for ten minutes. Gently tap the pan on the counter to loosen then turn out onto a rack. Cool completely before glazing.
- Make the Glaze:
- Heat heavy cream until steaming then pour over chopped chocolate and a little butter. Stir until glossy and smooth. Add sifted powdered sugar and mix again. Drizzle or spoon glaze over completely cooled cakes and finish with extra chocolate chips if you want more texture.
Save I absolutely love using a high quality Dutch process cocoa here because it makes the cakes so dark and decadent. My kids want to help pour the chocolate glaze which gets everywhere but it is always the best kind of kitchen mess.
Storage Tips
Store cooled cakes in an airtight container at room temperature for up to three days. They stay lovely and moist and the flavor even deepens on day two. For longer storage these are freezer friendly. Just wrap tightly without glaze and freeze up to two months. Thaw overnight and glaze fresh for company ready treats.
Ingredient Substitutions
If you are out of sour cream plain Greek yogurt makes a fantastic swap with the same tangy softness. You can also trade mini chocolate chips for chopped chocolate so every bite still boasts those gooey chocolate pockets. Use dairy free butter and plant based yogurt to make them fully dairy free everyone will still love them.
Serving Suggestions
These are dreamy with a scoop of vanilla ice cream or a spoonful of whipped cream on the side. For a festive look sprinkle with freeze dried raspberries or edible petals right over the glaze. I love stacking them on a pretty cake stand or boxing up sets for easy edible gifts that impress.
Cultural and Historical Context
The bundt cake takes inspiration from European kugelhopf with its signature ridged pan. These mini versions are an American twist making them party perfect and easy to share. Chocolate on chocolate is a timeless classic that never goes out of style and always delights guests.
Seasonal Adaptations
Dust with cinnamon and add a touch of espresso powder for a cozy winter version. Top with fresh berries or mint for a spring refresh. Try a salted caramel drizzle in autumn for extra decadence.
Success Stories
I recently brought a box of these to my book club and they disappeared before the meeting started. My neighbor texted for the recipe before she even finished her first mini cake. There is just something magical about sharing homemade chocolate treats with friends.
Freezer Meal Conversion
Let cakes cool fully after baking and do not glaze yet. Wrap each bundt tightly in plastic then pop all into a freezer zip bag or container. When you need a dessert fast simply thaw at room temperature and drizzle with glaze just before serving for bakery level results at home.
Save Share these chocolate chip mini bundt cakes whenever you want to make someone smile. They might become the most requested dessert at your next gathering.
Recipe Guide
- → How do I achieve a moist texture in mini bundt cakes?
Use sour cream or yogurt along with quality cocoa powder and avoid overbaking for optimal moisture.
- → Can I substitute chocolate chips with other mix-ins?
Yes, chopped nuts, dried fruits, or white chocolate chips work well as flavorful alternatives.
- → How do I prevent sticking in bundt pans?
Grease pans thoroughly and dust with cocoa powder before adding batter to ensure easy release.
- → What's the best way to decorate mini bundt cakes?
Drizzle with ganache, glaze, or a sprinkle of powdered sugar for a classic and elegant finish.
- → Can these cakes be frozen for later?
Yes, wrap them tightly once cooled and freeze for up to three months, thaw before serving.